Seasonal Fish 3 Ways Recipes – Don Ceviche; Scallops en Papillote; Fennel Stuffed Mackerel
Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the meals at home. The recipes work really well as delicious dinners for the family to cook again.
Buying fish when it is plentiful and in season makes sure you are eating it at it’s best, while not paying through the nose! Seasons do vary…warmer waters may mean this changes again. We have a link to a seasonality chart at the end of this pack – but realistically, the best opinion is that of your fishmonger.
We Cooked the following styles:
- Don Ceviche
- En Papillote
- Stuffed Fish with Fennel or Tomato and Olives
Don Ceviche – Peruvian deliciousness!
Ingredients – Serves 4:
- – 1/2 Red Onion, thinly sliced
- – 500g Seabass Fillets, skinned – also look at red snapper
- – Handful of Chopped Coriander
- – 1 Red Chilli, sliced
- – 1 Sweet Potato, cooked, cubed
- – Pomegranate Seeds for garnish
For Tiger’s Milk:
- – 5 cm Ginger
- – 2 Garlic Cloves, crushed
- – 4x Lime Juice
- – 1 tbsp Orange Juice
- – 5 tsp Mirin
- – 0.5 tsp Sesame Oil
- – 1 tsp Soy Sauce
Method:
- Start preparing the tiger’s milk dressing/curing liquid first. Place chopped ginger, crushed garlic and lime juice in a suitable bowl and leave to infuse for 15minutes. Pass the juice and whisk through all the other ingredients, set aside for now.
- Soak super thinly sliced red onion in iced water for 10 minutes, pass and drain on a kitchen towel, place in the fridge. This will keep the onion really crispy while reducing its strength.
- Cut the fish into little cubes 2x2cm or similar. Place into a mixing bowl, sprinkle with salt. Leave for 3 minutes. Salt will help to open the pores of the sliced fish and it will absorb the tiger’s milk better.
- Add the dressing now, leave it for about 3 minutes to ‘cook’. Add coriander, chilli, sweet potatoes and sliced onions and mix gently.
- Garnish with pomegranate seeds.
En Papillote – Scallops are available all year, but this method also works with All fillets of fish.
Ingredients – Serves 4:
- – 12 scallops
- – 1 pack French beans
- – 12x cherry tomatoes
- – 1 can of white beans, rinsed
- -2 teaspoons olive oil
- – ½ cup Italian flat-leafed parsley
- – seasoning
Method:
- cut 4 large squares of parchment paper
- Preheat oven to 200C.
- Pat scallops dry.
- In a bowl, gently toss the French beans, tomatoes, beans, parsley, olive oil, salt and pepper to coat.
- Form a mound of the vegetable mixture in the cantre of each of sheets.
- Place 3 scallops on top of each mound.
- Fold parchment in half, over top of scallops and veg, and fold the edges over 2-3 times to seal.
- Bake packets for 15 minutes.
- Transfer parchment packets with a spatula onto plates and open with a knife – be careful of the steam.
- Serve with some crusty bread
Stuffed fish Dish with Fennel or Tomato and Olives
Ingredients – Serves 1-2
- – 1 x whole gutted mackerel (an alternative is rainbow trout)
- – 1 x lemon
- – 1 x bulb of fennel thinly. If you can’t get fennel, this recipe is great with tomatoes and olives.
- – ½ x red onion
- – 3 x cloves of garlic
- – 100g x cherry vine tomatoes
- – 150g x new potatoes
- – 2 x sprigs of rosemary
- – Small bunch of flat leaf parsley
- – 10-12 x mint leaves
- – Olive oil
Method:
- Scatter a tsp of sea salt over a small roasting tray or pan.
- Crush two cloves of garlic and add to tray with rosemary.
- Slice the potatoes 2/3rds through at ½ cm intervals.
- Put the potatoes on the tray, drizzle with olive oil and rub the salt/oil into the skin.
- Roast for 25 minutes at 200 degrees.
- In the meantime, wash and dry the fish, inside and out.
- Thinly slice the fennel and onion, place in a bowl and toss with a little olive oil, a tablespoon of chopped parsley, salt & pepper.
- Half the lemon and squeeze one half into the bowl and mix.
- Season the fish, lay in an oiled roasting tray and fill the stomach cavity with the fennel mix.
- Slice the other half of the lemon and lay the slices over the top of the fish.
- Slice ½ a garlic clove and scatter over the top of the lemon.
- Dress with more olive oil and roast for 15-20 minutes at 200 degrees.
- Five minutes before the fish is cooked, add the tomatoes to the pan, leaving them on the vine. Scatter with salt and a drizzle of oil.
For the Gremolata
- Chop the remaining parsley with the mint and put into a dish. Zest the remaining lemon into the dish. Mince the remaining ½ garlic clove with a little salt. Add to the herbs, stir in a decent glug of olive oil and then check the seasoning.
- Remove the fish, potatoes & tomatoes from the oven and transfer to a plate.
- Dress the fish with the gremolata and serve.
We Hope You Enjoyed The Class
If you have any feedback about the class or questions for chef please do get in touch. Email: lovetocook@foodsorcery.co.uk
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